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Gumbo! The soup of Louisiana! There are literally thousands of ways to make gumbo. This recipe is very basic and is one of my favorites. It is best when you make your own roux. My roux usually takes about two beers worth of time.
"This is a GREAT recipe!!!! This is the first time that I made gumbo and it was a great experience!!! But don't forget to add the file powder it is a VERY important ingredient that isn't listed in the ingredients but only at the end of the directions. We will be making this again for sure!!!!"- Julieblank
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In a large stock pot, add the rinsed chicken, onion, celery, salt and pepper, and the water. Bring to a boil and reduce heat till stock is at a low boil and simmer for 45 minutes with the lid off. Remove the chicken and the vegetables with a slotted spoon, reserving the liquid, and discarding the vegetables. Allow chicken to cool. Debone the meat and shred, if you like the meat stringy, or chop into bite size pieces, (not too small) if you like chunks.
In a large, heavy pot, preferably cast iron, heat the oil and cook the flour in the oil over medium to medium high heat (depending on your roux-making skill), stirring constantly with a wooden spatula, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. BE CARFULL! DO NOT SPLASH. ROUX WILL BURN YOU BADLY! If it starts smoking heavily or has black specs in it, throw it away and start over. Add the onions, peppers, celery, okra, and garlic. Stir. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 5 minutes. Then add the stock that you made when boiling the chicken and bring to a boil. Stir until smooth. ((If you use the Savoy's Roux, saute the vegetables in a skillet until soft. Bring the stock to a boil and add the Savoy's Roux. Blend until smooth. Add the sauteed vegetables to the stock/roux mixture.))
Add the tomatoes, seasonings, chicken and sausage. Bring to a boil, reduce heat to a low boil, then cook for at least 1 hour with the lid askew, skimming fat off the top as needed. Also, check the seasonings and add if needed.
Add the chopped green onions and parsley, and heat for 10 minutes. Serve over hot rice in large shallow bowls. Add file' powder at this point only. Boiling the gumbo with the file' powder in it will make the gumbo stringy and uneatable. Accompany with a green salad, lots of hot, crispy French bread, and a cold beer. Now, that's livin'!
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jpslatton 8 months agoNot easy at all
Julieblank 11 month agoThis is a GREAT recipe!!!! This is the first time that I made gumbo and it was a great experience!!! But don't forget to add the file powder it is a VERY important ingredient that isn't listed in the ingredients but only at the end of the directions. We will be making this again for sure!!!!
Mrb55 2 years agoThis is question not review. What's file' powder? Where is it mentioned in recipe other than last paragraph? Definitely sounds authentic and good, can't wait! firstname.lastname@example.org
bodyworx 2 years agoAwesome recipe. I like to spice it up a little with a little cayenne or a Habenero. Great soup. Better the next couple days.
PapaLew 4 years ago[I posted this recipe.]